Quinoa-Sweet Potato Casserole
Introduction
This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.
Ingredients
1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded Daiya non-dairy cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
1/2 cup nutritional yeast
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded Daiya non-dairy cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
1/2 cup nutritional yeast
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
Directions
I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.
Serve this with steamed broccoli or wilted spinach.
1. Preheat oven to 350° F. Prepare a 9” x 9”
casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black
beans, sweet potato, 1⁄2 cup of the Daiya, and
the cumin, salt, and pepper. In a small bowl,
mix together the nutritional yeast and the salsa. Pour the salsa mixture over the vegetables, then pour
everything into the prepared casserole dish.
3. Sprinkle the remaining Daiya over the top
and bake, uncovered, for 30 minutes. Garnish
with the cilantro.
Serve this with steamed broccoli or wilted spinach.
1. Preheat oven to 350° F. Prepare a 9” x 9”
casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black
beans, sweet potato, 1⁄2 cup of the Daiya, and
the cumin, salt, and pepper. In a small bowl,
mix together the nutritional yeast and the salsa. Pour the salsa mixture over the vegetables, then pour
everything into the prepared casserole dish.
3. Sprinkle the remaining Daiya over the top
and bake, uncovered, for 30 minutes. Garnish
with the cilantro.
Number of Servings: 8
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